Recipes Post:
Title: “Kickstart Your Day with Hawaiian Pineapple Carrot Muffins”
Introduction
Start your day on a tropical note with our easy-to-make Hawaiian Pineapple Carrot Muffins! Loaded with the goodness of pineapples, carrots, macadamia nuts and coconut, these warm, moist and flavorful muffins are just what you need for a delightful breakfast treat or a wholesome snack.
Why Make This Recipe?
Because everyone deserves an island getaway, even if it’s just in the form of a muffin. Besides being incredibly tasty, these muffins are fairly healthy too, containing whole wheat flour, Greek yogurt, and real fruit.
How to Make Hawaiian Pineapple Carrot Muffins
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup whole wheat flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 1/2 tsp cinnamon
– 1/2 cup granulated sugar
– 1/2 cup packed brown sugar
– 2 large eggs
– 1/3 cup vegetable oil
– 1/3 cup plain Greek yogurt
– 1 tsp vanilla extract
– 1 cup grated carrots
– 1/2 cup crushed pineapple, drained
– 1/2 cup shredded coconut
– 1/3 cup chopped macadamia nuts
Directions:
1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, mix together the flours, baking powder, baking soda, salt and cinnamon.
3. In a separate bowl, whisk the two sugars, eggs, oil, Greek yogurt and vanilla extract until smooth.
4. Add the wet ingredients to the dry ones, stirring until they’re just combined.
5. Fold in the grated carrots, crushed pineapple, shredded coconut and chopped macadamia nuts.
6. Dish out the batter evenly into the prepared muffin cups, filling them up till about two-thirds.
7. Bake the muffins for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool for 5 minutes before transferring to a wire rack to cool completely.
How to Serve Hawaiian Pineapple Carrot Muffins
Serve these muffins warm for breakfast or as a snack with a cup of tea or coffee. If you want to dress them up a little, drizzle some honey or dust some confectioner’s sugar on top.
How to Store Hawaiian Pineapple Carrot Muffins
Store these muffins in an airtight container at room temperature. They’ll last for about 2-3 days. You can also freeze them to enjoy later – just let them thaw at room temperature when you’re ready to eat!
Tips to Make Hawaiian Pineapple Carrot Muffins
Make sure to thoroughly drain the crushed pineapple, so it doesn’t add extra moisture to the batter. And remember – when combining the wet and dry ingredients, stir just until mixed to help ensure your muffins are soft and fluffy, not tough.
Variation
If you’re not a big fan of macadamia nuts, feel free to swap them out for pecans or walnuts. You could also add a bit of shredded coconut on the top of each muffin before baking for an extra crunch.
FAQs
Q: Can I use all-purpose flour entirely?
A: Yes, you can use all-purpose flour entirely, but whole wheat flour gives a nice texture and makes it healthier.
Q: What if I don’t have Greek yogurt?
A: You can replace Greek yogurt with the same amount of sour cream or applesauce.
Q: Can I use fresh pineapple instead of canned?
A: Yes, but be sure to chop it up into small pieces, and you might want to slightly reduce the amount of sugar since fresh pineapple tends to be sweeter than canned.
Enjoy a taste of the islands with these Hawaiian Pineapple Carrot Muffins – They’re sure to be a hit with your family!